Ginger Pear Muffins Friday, March 28, 2014


A Diabetic Living recipe

Nonstick cooking spray
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3 TBSP packed brown sugar or brown sugar substitute equivalent to 3 TBSP brown sugar*
1 ½ tsp baking powder
½ tsp ground ginger
¼ tsp salt
2/3 cup fat-free milk
1/3 cup cooking oil (or unsweetened applesauce)
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
¾ cup chopped, cored pear
1 TBSP oat bran
¼ tsp ground ginger


Preheat oven to 400 deg. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Set aside. In a large bowl, combine flour, rolled oats, brown sugar, baking powder, the 1/2 tsp ginger, and the salt. Make a well in the center. In a small bowl, combine milk, oil, and egg; add all at once to flour mixture. Stir just until moistened. Fold in pear. Divide batter evenly among prepared muffin cups. Combine oat bran and the 1/4 tsp ginger; sprinkle over muffins. Bake for 18 to 20 minutes or until tops are brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.


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